Almond & Lemon Zest Green Beans
Crisp-tender green beans tossed with toasted almonds, garlic and lemon zest for a quick, bright side dish.
Aubergine Delight Trio (Baba Ganoush, Griddled Aubergine & Fritters)
This aubergine trio celebrates texture and flavour in three ways: silky baba ganoush, smoky griddled aubergine, and crisp fritters.
It is ideal for mezze-style sharing, light lunches, or colourful starter boards with flatbreads and fresh herbs.
Method
30m30m1h
- For the Baba Ganoush, char the aubergines over a gas flame until completely blackened (or use a grill on high heat). Transfer the charred aubergines to a large bowl, cover with cling film and let sit for a few minutes. Carefully rinse off the blackened skin and scoop out the flesh.
- Transfer the aubergine flesh into a food processor along with all other ingredients except the herbs. Blend until the mixture is smooth yet retains some texture. Transfer the mixture from the processor, season with salt & pepper to taste, sprinkle fresh herbs on top and serve.
- For the Griddled Aubergine, heat a large ridged griddle pan. In a bowl, combine the aubergine, oil, garlic and parsley to coat the aubergine well. Now, place the aubergine slices on the hot griddle pan, cooking for 1-2 minutes on each side.
- In a separate bowl, mix the lentils with the remaining ingredients and season with salt & pepper. Plate the griddled aubergines and top with the lentil mixture.
- For the Aubergine Fritters, prepare a deep-fat fryer or a heavy-bottomed pan filled two-thirds with vegetable oil. Heat to 180C; you can test the temperature by dropping a cube of bread in - it should turn brown in one minute. Note of caution: hot oil is hazardous, do not leave it unattended.
- Comprise a smooth batter by combining the chickpea flour and water. Dip the cut aubergine pieces into the batter ensuring a good coat before deep-frying in the heated oil. Do this in batches, frying for 3-4 minutes or until they turn a golden brown. Drain on kitchen paper.
- In a separate bowl, mix the lemon zest, parsley and chilli. Sprinkle this mixture over the fried aubergines and grate the salted ricotta on top to serve.
Ingredients
- 1 Lemon
- 30ml Olive Oil
- 15ml Coriander chopped fresh
- 15ml Parsley chopped fresh
- 2 Aubergine
- Vegetable Oil for deep-frying
- 1 Lemon grated zest only
- 2 Aubergine cut into finger lengths
- 2 Garlic chopped cloves
- 1 Garlic chopped clove
- 30ml Parsley chopped fresh
- 1 Aubergine sliced
Notes
Adjust seasoning to taste before serving for the best finish.
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